HACCP Validation
The validation page provides an information resource on validation to small and very small meat and poultry establishments in order to help them obtain information to support the scientific design of their HACCP systems.

Pathogen Modeling Program (PMP)
The PMP is a package of models that can be used to predict the growth and inactivation of foodborne bacteria, primarily pathogens, under various environmental conditions. It was developed and is maintained by The USDA Agricultural Research Service (USDA-ARS).

Documents

How to Develop a Meat and Poultry Product Recall Plan(May 2013; PDF Only)FSIS developed this guidebook and accompanying workbook to aid small and very small establishments that produce meat and poultry products in designing and implementing an effective recall plan.

Controlling Listeria monocytogenes
This document was created to assist establishments in reassessing their HACCP plans with respect to the hazard that may be presented by L. monocytogenes, and to provide examples of practices that have been used successfully by other meat and poultry producing establishments.

Guide to E. coli O157:H7 Testing of Raw Ground Beef and Raw Ground Beef Components
This document is designed to assist both grinders and raw material suppliers by explaining what product will be considered to be covered by an FSIS sample. To obtain a copy of these guidelines, visit the South West Meat Association Web site at http://www.southwestmeat.org or the National Meat Association web site at http://www.nmaonline.org.

Industry Best Practices for Holding Tested Products
This document was designed to encourage all establishments to hold products that are tested for adulterants until the results are received and to assist companies in developing best practices to ensure that they in fact do so. To obtain a copy of this document, visit the International HACCP Alliance Web site at the following address: http://haccpalliance.org/alliance/bestpractices.html

People & Groups Who Can Help

State HACCP Contacts & Coordinators
HACCP Contacts and Coordinators provide technical advice, assistance, resources and conduct activities to support HACCP implementation in small and very small plants.

Beef Industry Food Safety Council (BIFSCO)The Beef Industry Food Safety Council (BIFSCo) brings together representatives from all segments of the beef industry to develop industry-wide, science-based strategies to solve the problem of E. coli O157:H7 and other foodborne pathogens in beef.

International HACCP Alliance
The International HACCP Alliance, housed within the Department of Animal Science at Texas A&M University, was developed to provide a uniform program to assure safer meat and poultry products.